CoSozo Living

All articles

Classic Margherita Pizza with Whole Wheat Pizza Crust
Sun, March 1, 2015
Classic Margherita Pizza with Whole Wheat Pizza Crust
This Italian Simple Cooking with Heart recipe is sure to become a family favorite!

Ingredients

Pizza Sauce
  • 8 oz. canned, no salt added tomato sauce
  • 1/2 small fresh, chopped onion (about 1/4 cup)
  • 1 clove fresh garlic, minced OR 1 tsp. jarred, minced garlic
  • 2 Tbsp. fresh basil, chopped, fresh OR 2 tsp. dried basil
  • 1 tsp. extra virgin olive oil
  • 1/8-1/4 tsp. crushed red pepper (depending on your preference of spice level)

Pizza and Toppings
  • 1 12- inch whole-wheat pizza crust
  • 1/4 cup low-fat, part-skim ricotta cheese
  • 3/4 cup low-moisture, part-skim mozzarella cheese, shredded
  • 1 1/2 cup diced, fresh tomatoes OR 8 oz. canned, no-salt-added, diced tomatoes, drained
  • 2 Tbsp. fresh basil, coarsely chopped OR torn into pieces 1 tsp. dried basil
  • nonstick cooking spray

Homemade Pizza Crust
  • 2 1/4 tsp. dry yeast
  • 1/4 tsp. sugar
  • 1 1/2 cup warm water
  • 2 1/2 + 1/4 cup all-purpose flour, divided use
  • 1 cup whole-wheat flour
  • 1 Tbsp. extra virgin olive oil or vegetable or canola oil
  • 1/4 tsp. salt
  • 1 Tbsp. fresh, finely chopped rosemary OR 2 tsp. dried rosemary
  • 4 tsp. minced garlic
  • nonstick cooking spray

Directions

Pizza Sauce
  1. In a small saucepan, over medium heat, cook garlic and onion in olive oil until soft, but not brown.
  2. Add remaining sauce ingredients, reduce heat and simmer for about 15 minutes.

Pizza and Toppings
  1. Preheat oven to 450° F.
  2. In a small saucepan, over medium heat, cook garlic and onion in olive oil until soft, but not brown. Add remaining sauce ingredients, reduce heat and simmer for about 15 minutes.
  3. Carefully transfer pizza dough (if using homemade raw dough, see recipe below) onto a baking sheet lined with foil and sprayed with cooking spray. Or if using store-bought, transfer to baking sheet lined with foil. Layer dough or crust with pizza sauce, cheese, tomatoes and basil. Bake 10-20 minutes. Pizza is ready when crust is golden brown and cheese is bubbly. Cooking time will be slightly longer with raw, homemade dough. Watch closely!

Homemade Pizza Crust
  1. When measuring flour, lightly spoon flour into measuring cups and level off using a knife. Add both types of flour, oil and salt and to yeast mixture. Stir with spatula or wooden spoon until all ingredients are mixed well.
  2. On a well-floured surface (use all-purpose flour), turn dough out and knead with hands until dough is smooth and elastic, about 10 minutes. While you are kneading the dough add additional flour, 1 tablespoon at a time, so the dough is more manageable. Dough should feel slightly sticky and tacky.
  3. Place dough in a large bowl that is coated well with cooking spray. Sprinkle rosemary and garlic over dough and knead lightly one more time, until slightly incorporated into dough. Spray once more over dough ball and cover. Let dough rise in a warm place (85° F), like a cupboard or pantry for about 45 minutes. Dough is ready when it has doubled in size and when you place two fingers into dough, the indention remains. When it is ready, punch down dough by inserting fist into dough ball and releasing some of the air.
  4. Cover and let rest another 5 minutes. Divide dough ball in half.
  5. On a floured surface roll one half into a 12" circle. Top with ingredients above and bake.


Nutritional Info for Recipe with Store Crust
Nutritional Analysis Per Serving
Calories Per Serving 153
Total Fat 5.5 g
   Saturated Fat 2.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 0.0 g
   Monounsaturated Fat 1.5 g
Cholesterol 9 mg
Sodium 258 mg
Carbohydrates 21 g
   Dietary Fiber 4 g
   Total Sugars 4 g
Protein 8 g


Nutritional Info for Recipe with Homemade Crust
Nutritional Analysis Per Serving
Calories Per Serving 170
Total Fat 4.5 g
   Saturated Fat 2.0 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 0.5 g
   Monounsaturated Fat 1.5 g
Cholesterol 9 mg
Sodium 123 mg
Carbohydrates 25 g
   Fiber 2 g
   Sugars 3 g
Protein 8 g



Recipe copyright © 2015 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

More articles

Featured Contributors

Jake Hatch is a sports radio producer for 97.5 FM & 1280 AM The Zone in Salt Lake City, UT.
Larry Fowler was a legendary tackle for Biggie Munn and his position coach was Duffy Daugherty.  His teams won two national titles and the 1954 Rose B...
Matt Shepard is the Sports talk host on 1130am WDFN 7-10am PXP: U of M hoops EMU football Detroit Lions preseason TV college hockey FSN, CBS, Comcast...

Popular Articles

Yoga Woman at Sunset
Yoga’s Connection To Ayurveda And Your Dosha   You may be wondering what ‘Dosha’ means, and what it...
As the general public becomes more and more aware of ethical, environmental, and social issues, some...
Woman Gazing out over Hiking Hill
Abandonment has been a strong fear of mine. I find it interesting that on a planet of 7 billion peop...

Popular Blogs

The week has flown by and I thought perhaps it was time for a little light-heartedness given the gro...
The holidays are upon us, and usually brings out the best in people.  I ran across this on the last...
I have a terrible habit - in fact, it is such an area of development that I made a conscious commitm...